Couverture Chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32-39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer “snap” when broken, and a creamy mellow flavor. In order to be properly labeled as “Couverture” the product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry nonfat cocoa solids.
Couverture is used by professionals for dipping, coating, molding, and garnishing.
Compound Chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to “true” Belgian Couverture chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as “compound coating” or “chocolatey coating” when used as a coating for candy.